Start by bringing a large pot of salted water to a boil. Cook your pasta according to the package instructions until it’s al dente. Reserve about a cup of the pasta water before draining—this will be your secret weapon for a silky sauce later.

Step 2: Prep the Chicken

While the pasta is cooking, season the chicken pieces with garlic powder, paprika, salt, and pepper. Heat olive oil in a large skillet over medium heat. Add the chicken pieces in a single layer and cook for about 3-4 minutes per side until golden brown and cooked through. Remove the chicken from the skillet and set it aside.

In the same skillet, reduce the heat to low and add the butter. Once melted, toss in the minced garlic and red pepper flakes (if using). Sauté for about a minute, just until fragrant—don’t let that garlic burn! Stir in the chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes.

Return the chicken to the skillet, along with the cooked pasta. Toss everything together until the pasta is coated in the sauce. If the sauce looks a little dry, add a splash of the reserved pasta water until it’s nice and glossy. Sprinkle with parsley and a generous handful of Parmesan cheese.